Carrot muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ELAINE RADIS BGMB90B | ||
| ¼ | cup | Vegetable oil |
| ½ | cup | Light brown sugar; packed |
| 3 | Eggs | |
| 1 | tablespoon | Lemon juice water |
| 3 | larges | Carrots; peeled and grated |
| 2 | cups | Flour |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
Directions
Set the oven at 350 degrees. Grease a muffin tin that will hold 12 large muffins.
In a bowl of an electric mixer, beat the oil, brown sugar, eggs, lemon juice and water together. Add the carrots and mix well.
Stir in the flour, baking powder, baking soda, salt and cinnamon, mixing only until the dry ingredients are moistened. Fill the prepared muffin cups by evenly distributing the batter.
Bake in a preheated oven for 25 to 30 minutes or until it's golden brown and springs back lightly to the touch. Remove from the oven.
These are best eaten hot and may be reheated if you are taking them to someone's house.
ELAINE'S NOTE: These muffins are no relation to carrot cake but are rather more like a popover in the shape of a muffin. They are meant to be eaten as a savory side dish to the turkey.
Source: THE BOSTON GLOBE; November, 1993
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